by Karen De Ridder, Business Development Manager Preservation & Functional
Ingredients, Nutriad, Belgium
The control of Salmonella in the animal industry is one of the major challenges. Salmonella is found everywhere and can survive, even at low moisture levels, for a long time. Due to the complexity to control Salmonella, several measurements need to be taken to reduce contamination, growth and survival of Salmonella in feed.
A ubiquitous threat
Salmonella is found everywhere and can survive, even at low moisture levels, for a long time. Due to the complexity to control Salmonella, several measurements need to be taken to reduce contamination, growth and survival of Salmonella in feed.
Salmonella are one of the leading pathogens associated with reduced animal performance and food-borne illness in consumers. Contaminated feeds and critical feed materials such as oil seed meals and animal derived protein meals are among the major pathways through which Salmonella enter the animal food production. The link between animal feeds and both human and animal salmonellosis was already established many years ago. However, as Salmonella are ubiquitous and persistent in a wide range of materials, they are difficult to tackle with only a single control measure. Thermal processing is one of the important measures to kill bacteria in feed but may not completely eliminate Salmonella (re)contamination. In many cases, a combination of heat treatment and chemical treatment is used to kill bacteria.
Control of Salmonella in feed
Salmonella is very difficult to control, and every possible tool needs to be used in the prevention programme. Therefore, in general three different strategies are combined to eliminate Salmonella presence in animal feeds. At first, it is important to minimise contamination of ingredients and/or feeds. Secondly, measures should be taken to prevent bacteria from propagating in the feed. A third approach should focus on trying to kill off pathogens as much as possible.
Read the full article in the International Aquafeed magazine online, HERE.
The control of Salmonella in the animal industry is one of the major challenges. Salmonella is found everywhere and can survive, even at low moisture levels, for a long time. Due to the complexity to control Salmonella, several measurements need to be taken to reduce contamination, growth and survival of Salmonella in feed.
A ubiquitous threat
Salmonella is found everywhere and can survive, even at low moisture levels, for a long time. Due to the complexity to control Salmonella, several measurements need to be taken to reduce contamination, growth and survival of Salmonella in feed.
Salmonella are one of the leading pathogens associated with reduced animal performance and food-borne illness in consumers. Contaminated feeds and critical feed materials such as oil seed meals and animal derived protein meals are among the major pathways through which Salmonella enter the animal food production. The link between animal feeds and both human and animal salmonellosis was already established many years ago. However, as Salmonella are ubiquitous and persistent in a wide range of materials, they are difficult to tackle with only a single control measure. Thermal processing is one of the important measures to kill bacteria in feed but may not completely eliminate Salmonella (re)contamination. In many cases, a combination of heat treatment and chemical treatment is used to kill bacteria.
Control of Salmonella in feed
Salmonella is very difficult to control, and every possible tool needs to be used in the prevention programme. Therefore, in general three different strategies are combined to eliminate Salmonella presence in animal feeds. At first, it is important to minimise contamination of ingredients and/or feeds. Secondly, measures should be taken to prevent bacteria from propagating in the feed. A third approach should focus on trying to kill off pathogens as much as possible.
Read the full article in the International Aquafeed magazine online, HERE.
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This blog is maintained by The Aquaculturists staff and is supported by the
magazine International Aquafeed which is published by Perendale Publishers Ltd
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